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Ulavacharu Biryani Recipe

Ulavacharu Biryani Recipe
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Ulavacharu Biryani is a unique dish hailing from Andhra Pradesh, combining tender marinated chicken, fragrant basmati rice, and tangy Ulavacharu (horse gram soup). This dish stands out for its earthy, vibrant flavors and is perfect for festive meals or weekend feasts.

Ingredients

Scale

For Biryani Masala

  • 5 cardamoms
  • 5 cloves
  • 3 small cinnamon sticks
  • 1 flower mace
  • 2 Marathi moggu (kapok buds)
  • 1 star anise
  • ¼ piece nutmeg
  • 1 tbsp fennel seeds
  • 1 tbsp shahi jeera (caraway seeds)
  • 1 tbsp biryani ka phool (black stone flower)

For Chicken Marination

  • 1 kg chicken, medium pieces
  • 500 g plain yogurt
  • 2 tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • 2–3 tbsp red chili powder
  • Salt to taste
  • 3–4 tsp biryani masala (prepared above)
  • 3–4 green chilies, finely chopped
  • ½ cup coriander leaves, chopped
  • ½ cup mint leaves, chopped
  • 40–50 g fried onions
  • Juice of 1 lemon
  • 2 tbsp ghee
  • 60 ml cooking oil

For Cooking Rice

  • 600 g basmati rice, soaked for 30 minutes
  • 3 liters water
  • Whole garam masala (bay leaf, cinnamon, cloves, etc.)
  • 2 tbsp cooking oil
  • Salt to taste
  • ¼ cup mint leaves

For Assembly

  • 250–300 ml Ulavacharu (horse gram soup)
  • Extra mint leaves and fried onions for layering

Instructions

Step 1: Make Biryani Masala

  1. Heat a pan over low heat. Dry roast all spices listed under “Biryani Masala” for 2–3 minutes until fragrant.
  2. Cool and grind into a fine powder. Set aside.

Step 2: Marinate the Chicken

  1. In a large bowl, mix yogurt, ginger garlic paste, turmeric, chili powder, salt, biryani masala, chopped chilies, coriander, mint, fried onions, ghee, oil, and lemon juice.
  2. Add chicken pieces and coat thoroughly. Marinate for at least 1 hour or overnight for best flavor.

Step 3: Cook the Chicken

  1. Grease a heavy-bottomed pot with oil and spread the marinated chicken evenly.
  2. Cover with foil and a lid. Cook on high heat for 15 minutes, then simmer on low until chicken is tender.

Step 4: Prepare the Rice

  1. Bring 3 liters of water to a boil. Add whole garam masala, oil, salt, and mint leaves.
  2. Stir in the soaked rice. Cook for about 3 minutes until the rice is 70% cooked. Drain and set aside.

Step 5: Assemble the Biryani

  1. Pour Ulavacharu over the cooked chicken in the pot and gently mix.
  2. Layer half the rice over the chicken, sprinkle with mint leaves and fried onions. Repeat with the remaining rice and garnish.

Step 6: Dum Cooking

  1. Seal the pot tightly with foil or dough. Cover with a lid.
  2. Cook on low heat for 15 minutes. Turn off heat and let it rest for 15–30 minutes before serving.

Notes

Serving Suggestions

  • Serve hot with raita, crispy papad, or tangy pickles to balance the rich flavors.

Tips & Tricks

  • Rice Tip: Only parboil the rice; overcooking will make the biryani mushy.
  • Thick Ulavacharu: Ensure Ulavacharu is thick—thin soup can make the dish soggy.
  • Marination: Overnight marination gives the best flavor.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a pan with a splash of water on low heat to revive the flavors without drying it out.

Find it online: https://indianrecipe.info/ulavacharu-biryani/